Chef Paul Prudhomme's Magic Seasoning Blends

ROASTED BUTTERCUP BISQUE
Makes 8 Cups, enough for 18 appetizer servings or 4 main-course servings

(CLICK LINKS TO ORDER INGREDIENTS)

SEND RECIPE TO A FRIEND

This rich bisque, brimming with a great variety of colors, textures and flavors, is sure to be good for whatever ails you! If you use vegetable stock, it’s totally vegetarian, yet is hearty and completely satisfying.

Seasoning Mix
4½ teaspoons Chef Paul Prudhomme's Vegetable Magic®
¾ teaspoon dried dill weed
¾ teaspoon ground dried Anaheim chile peppers
½ teaspoon ground sage (or rubbed sage)
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

2 packages buttercup squash quarters (about 1½ pounds), roasted
5 tablespoons unsalted butter
1 tablespoon finely chopped roasted fresh garlic
8 cups chicken stock or vegetable stock, in all
¾ cup onion, cut into 1-inch pieces
1½ cups green cabbage, cut into 1-inch pieces
1½ cups parsnips, peeled and cut into ½-inch pieces
3 cups Swiss chard (or any leafy green, such as collard greens or spinach), stems removed and torn into 1-inch pieces
4 tablespoons finely chopped jalapeño peppers

Combine the seasoning mix ingredients in a small bowl.

Purée the roasted buttercup squash stock in a food processor until smooth. If the mixture is too thick, add 1 cup of the chicken stock.

Place the butter in a 5-quart pot over high heat. As soon as the butter sizzles, about 2 minutes, add the squash purée, the garlic, and 1½ tablespoons of the seasoning mix. Cook, stirring frequently, for 8 minutes. Add 3 cups of the stock and continue to cook, stirring frequently and scraping the pot bottom to avoid sticking, until the mixture thickens, about 6 minutes. Add 2 cups of stock and continue to cook, stirring and scraping frequently, until the mixture is thick and bubbling like volcanoes, about 8 minutes. Add the onion, cabbage, parsnips, chard, and jalapeños. Stir and scrape the bottom well, then reduce the heat to low. Cover and simmer, stirring and scraping every few minutes, until the parsnips are cooked through, about 20 minutes. If necessary, add up to 1 cup of the remaining stock to obtain the consistency of white chowder. Remove from the heat and serve immediately.